Homemade Graham Crackers

I've never really enjoyed graham crackers. Everytime I ate them I felt like I was eating cardboard... gross!. The only time I did eat them was with chocolate and marshmallow and still they weren't great but when I came across a recipe for them and the ingredients weren't crazy weird I knew I had to try it. Can I just say how amazing these are?!? I can because it is my blog. When I makes these they hardly last a couple of days and everybody loves them.

I like mine baked a little longer so they are more graham cracker-like. Coach likes them baked less so they are more like a soft cookie. The kids aren't picky. They eat mine and his.

So look in your pantry and you'll be surprised that you have most of the stuff on hand.

Graham Crackers
adapted from Smitten Kitchen
Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour)
1 cup (176 grams) dark brown sugar, lightly packed (I have used light brown sugar and they were good, just a little less moist.)
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) honey
5 tablespoons (77 grams) milk (I've used whole and 1% and didn't notice a difference.)
2 tablespoons (27 grams) pure vanilla extract


In a food processor with steel blade combine flour, brown sugar, baking soda, and salt. Pulse until combined. You could also do this in a mixer with a paddle attachment but I never have. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut into to 2 inch squares.
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping if desired. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.


Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. [The baking time range is long because the original recipe calls for 25 minutes but my new oven -- which I suspect runs crazy hot but have yet to confirm with the actual purchase of an oven thermometer -- had them done in way less. Be safe, check them sooner. Nobody likes a burnt cracker!]

Topping (optional)
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon
The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling.